MUFFULETTA SANDWICH
I culled this recipe from a Mardi Gras website. The olive salad gives this sandwich its authentic taste. I made this as part of a Mardi Gras lunch at work and even folks who do not like olives enjoyed it. The mixture of pickled cauliflower, carrots, celery, and pepperoncini is called gardeniera and can be found in the relish/pickle section of your grocery. Also, I omitted the salt. Cooking time for this one is really refrigeration time for the compiled sandwich. I let the olive salad flavors meld for 1 week. It was worth it!
Provided by Tastings by CeCe
Categories Lunch/Snacks
Time 4h45m
Yield 4-8 serving(s)
Number Of Ingredients 21
Steps:
- To Make the SANDWICH.
- Split a muffoletta loaf or a round loaf of Italian bread horizontally. Remove some of the center soft bread.
- Spread each half with equal parts of olive salad/oil.
- Place meats and cheeses evenly on bottom half and cover with top half of bread.
- Wrap tightly with plastic wrap and refrigerate for up to 4 hours. Cut in quarters for huge sandwiches, or eighths for more manageable sections.
- To Make the OLIVE SALAD.
- To pit the olives crush each olive on a cutting board with your hand or use the end of a funnel.
- Combine all ingredients except oil in processor. Pulse 4-5 times. You want this to be coarse chopped.
- Add olive oil. Put into a bowl or jar, cover and let the flavors marry for about one week.
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Kyle Basler
[email protected]This is the best muffuletta sandwich recipe I've ever tried.
Vincent Black
[email protected]I can't wait to make this sandwich again!
Stephanie Kegalj
[email protected]This sandwich is a great way to use up leftover deli meat and cheese.
Ramzan Shaikh
[email protected]I've never had a muffuletta sandwich before, but I'm definitely a fan now.
John Noble
[email protected]This sandwich is perfect for a party or potluck.
Lima Pori
[email protected]I love to serve this sandwich with a side of potato chips and pickles.
Emilflex black official chanel
[email protected]This sandwich is best served fresh, but it can be stored in the refrigerator for a few days.
rizwan rasheed
[email protected]I would recommend making the muffuletta bread ahead of time.
Salma Khaled
[email protected]This sandwich is a little time-consuming to make, but it's definitely worth it.
Nasruu Manzaa
[email protected]I made a few substitutions to the recipe and the sandwich still turned out great.
Tami Ivanšek
[email protected]I followed the recipe exactly and the sandwich turned out perfectly.
lady shahaleel
[email protected]The salami and ham are a great addition to the sandwich, but you could really use any type of deli meat that you like.
Aarjana and Roji Thapa
[email protected]The provolone cheese adds a nice gooeyness to the sandwich.
Hussnain Jaswal
[email protected]I love the briny flavor of the olive salad.
Chinonye Udefi
[email protected]The muffuletta bread is the perfect vessel for all the delicious fillings.
KATUSHABE MARY
[email protected]I've made this sandwich several times now and it's always a crowd-pleaser.
Doreen Andai
[email protected]This muffuletta sandwich was a hit at my party! Everyone loved the combination of flavors and textures.